Gourmet Gills

Small-scale urban mushroom farm. We're on a mission to preserve native mushroom species by cloning and growing species found in the greater PNW.

Visit our site for cultures, fruiting blocks, and medicinal mushrooms. Fresh mushrooms available, locally.

01/09/2025

Some good looking Chestnut mushrooms!
Tasty! 😋

11/03/2024

Lion's Mane, Pioppini, and Nameko prepped for the freeze dryer!
This is my first time growing Pholiota nameko. With the cooling fall temperatures I was able to get them to fruit outdoors. I tried some in my ramen last night along with some pork loins I smoked the day before and they are so nutty and delicious 😋 I'll keep growing more while the temps are cool this winter and early spring. I'm also very happy with how the Pioppini turned out fruiting outdoors in these cooler temps. They look so pristine!

08/15/2024

Been a busy day! Harvested 25+ lbs of Lion's Mane! Most of it for a local restaurant. Pioppini, King Blue Oysters, and extra Lion's Mane loaded into the freeze dryer. I should have enough extra Lion's Mane to run a second load. Very pleased! 😁

07/05/2024

Our freeze dried Lion's Mane is now available in powdered form. Making it easy to add to any dish or take as a supplement. Check it out on our website:
https://gourmetgills.com/products/lions-mane-freeze-dried-powdered-2oz

07/04/2024

Sunset Bay Oyster. This is the first fruiting of a Gourmet Gills original oyster strain. I found this growing on a log in Sunset Bay Campgrounds in Charleston, OR. I took a sample home and cloned it to agar. I'm very excited to see it fruiting for the first time!

06/19/2024

Chestnut mushrooms (Pholiota adiposa)
Can't wait to try these and see how they taste! They sure are cool looking!

06/18/2024

Rehydrating freeze dried mushrooms.
If you've purchased some freeze dried mushrooms and are curious how to rehydrate them for cooking, the process is simple. Bring some water to a boil. Pour in your dried mushrooms. Turn off the heat and let them sit for at least 10 minutes. If you don't let them sit long enough, they'll be a little tough or chewy. Then, just cook them like you would a fresh mushroom. Dry saute for a couple minutes, add your butter or oil of choice, then season with salt and pepper at the end. I put mine on a couple burger patties with Swiss cheese this time around. They were a little chewy compared to fresh, but still great flavor.

06/17/2024

I'm very happy with how these Black Pearl King Oysters are doing in the bottles. Nice little clusters and bite sized mushrooms that are the perfect size for the freeze dryer. 😊

06/15/2024

I made 4 Shiitake fruiting blocks in the beginning of March. They're fruiting, but not a lot. Still happy and it's worth the wait. Fresh Shiitake is probably my all time favorite mushroom. Rich umami flavor! I'm keeping this batch all to myself, lol. I'll make more fruiting blocks, soon, but they take months to start fruiting, so Shiitake is a tough one to try and sell fresh, but I'll definitely freeze dry some in the future and offer it up on the website.

06/13/2024

Experimenting with fruiting in bottles to cut down on some single use plastic waste. These Sky Blue Oysters made cute little bouquets. Compared to other farming practices, mushroom farming isn't a huge contributor to plastic waste, but fruiting bags are single use. This is one of the methods to avoid that. It's a lot more work, since you have to clean each bottle after and it is hard to do at scale without automated machinery.

05/31/2024

Black Pearl King Oyster harvest today.
6 lbs from 4 fruiting blocks. 😊
These things are beefy!

05/29/2024

Cordyceps militaris harvest today. Heading for the freeze dryer.

Address

Coos Bay, OR
97420

Telephone

+12065900333

Website

https://gourmetgills.com/

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